Chilled Lemon Souffle
A very light mousse bursting with lemon flavor.
The kids love this one.  With the warm weather  coming
this is sure to be a big hit at picnics and barbecues

1 ½ quart souffle dish (fitted with a 2 inch paper collar)

6 sheets of gelatin or 1 ½ tablespoon os powedred
½ cup water
5 eggs, separated
1 cup sugar
½ fresh squeezed lemon juice
3 tablespoons Triple Sec or other orange liquer
Zest of 1 lemon
3 cup heavy cream

Begin by dissolving the gelatin over simmering water.
Take the five egg yolks and beat for one minute in an electric mixer.
Gradually add the sugar, whisking constanly until the mixture is
thick and creamy.
Beat in the 3 tablespoons of liquer and the lemon juice and transfer
the mixture into a medium size mixing bowl.
Then stir in the dissolved gelatin and lemon rind.
Place the bowl in the refrigerator until the mixture starts to set.
It should start to set in about 15-20 minutes.
Do not let the mixture throughly set. The mixture should be the consistency
of unbeaten egg whites.

Meanwhile in the mixer bowl place the egg whites and beat them
until stiff and set aside.
Beat the heavy cream until stiff, then set aside.
Remove the egg yolk and gelatin mixture from the refrigerator and
gently fold in the egg whites. Be careful not to deflate them.
Now fold in the  heavy cream (save 1 cup of cream for decorating the souffle)
Spoon the souffle into a prepared dish, and let chill for about an hour or
Garnish with the remaining cream and berries, and serve
Lemon Souffle